* 400g fresh red rhubarb, coarsely chopped
* 2cm fresh ginger, peeled and grated
* 1 clove garlic, crushed
* 5tbs white sugar
* 350g fresh whole beets (about 2 medium / large red beets)
* 4 pita bread
* 200g goat’s cheese into 12 slices vegetarian Somerset
* 35g butter for bread (or to taste)
* Mint, for garnish
1st Place the rhubarb, ginger, sugar and garlic in a processor and process until very finely chopped. can give turn left into a small saucepan and simmer, uncovered, for about 1 hour until thick, stirring and again to stop burning on the bottom of the pan. Allow to cool.
2nd Scrub the beets and cut the stems to 2.5 cm above the bulb. Either: Cooking in plenty of water until soft for about 40-50 minutes depending on size. Drain, cover and leave for about 1-2 hours) or wrap in foil and bake at 200 º C/400 º cool F / Gas 6 for about 40-60 minutes, until soft, depending on the size of the beets. Then release the cool skin beetroot and cut into thin slices.
3rd Preheat oven to 200 º C/400 º F / Gas-6. Toast the bread and butter them lightly. On a baking sheet and divide the sliced beets and goat cheese between them. In the oven for 5-7 minutes until heated through. Serve garnished with a mint leaf and marmalade in small bowl with the page.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.